"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Carrot Cake (GiGi's-Emeril Lagasse recipe) Recipe

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This recipe for Carrot Cake (GiGi's-Emeril Lagasse recipe), by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty Miller


1 1/2 c. butter
2 c. sugar
1 tsp. vanilla
4 large eggs
3 c. grated carrots 1/2 c. chopped pecans
1 c. raisins (optional)
1/2 c. coconut (optional)
1 - 4 oz. can crushed pineapple, drained (optional)

2 c. all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt

Cream butter and Sugar. Add eggs one at a time, then vanilla.
Combine dry ingredients.
Add flour small amounts at a time.
Stir in grated carrots, then fold in chopped nuts., (raisins, pineapple, coconut)
Pour into greased and floured 9x13 pan. (or 3 - 9 in. cake pans)
Bake at 350 degrees for 25-30 minutes.
Let rest 10 minutes before removing from pan.

8 oz. cream cheese (softened)
1 stick unsalted butter
1 - lb. box confectioners sugar (sifted)
1 tsp. vanilla
Cream butter & cream cheese. Add vanilla. Add sugar.
Add milk to thin to spreading consistency.

Personal Notes:
Personal Notes:
May use 1 1/2 c. Crisco oil instead of butter. Oil makes a moister cake.




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